Texas Confetti Rice Salad
TOTAL TIME: Prep: 30 min. + cooling
YIELD: 12 servings (1-1/3 cups each).
A spicy way to dress up rice, this southwestern salad will impress at the dinner table or at a potluck lunch. Just add a hearty appetite!—Linda Morten, Somerville, TX
Ingredients
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2 cans (14-1/2 ounces each) chicken broth
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2 cups uncooked long grain rice
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1/2 cup water
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4 cups cubed cooked turkey
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4 medium tomatoes, seeded and chopped
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2 cups fresh or frozen corn, thawed
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1 large green pepper, chopped
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1 medium red onion, chopped
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1 cup olive oil
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1/2 cup minced fresh cilantro
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1 can (4 ounces) chopped green chiles
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3 tablespoons white wine vinegar
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3 tablespoons lime juice
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2 tablespoons Dijon mustard
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2-1/2 teaspoons ground cumin
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1 teaspoon garlic salt
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1/2 teaspoon crushed red pepper flakes
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1 medium ripe avocado, peeled and cubed
Directions
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1.
In a large saucepan, bring the broth, rice and water to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Transfer to a large bowl; cool completely.
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2.
Stir in the turkey, tomatoes, corn, green pepper and onion. In a small bowl, whisk the oil, cilantro, chiles, vinegar, lime juice, mustard, cumin, garlic salt and pepper flakes. Pour over salad; toss to coat. Chill until serving. Just before serving, stir in avocado.
Nutrition Facts
1-1/3 cups: 426 calories, 23g fat (4g saturated fat), 37mg cholesterol, 589mg sodium, 36g carbohydrate (3g sugars, 3g fiber), 18g protein.
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